Name: Original Pulled Pork Sandwich
Cook time: 10 h
Total time: 10 h
Yield: 8 servings
Ingredients: 4 lbs Pork shoulder; 2 tbs Paprika; 2 tbs Brown sugar; 1 tbs Garlic powder; 1 tbs Onion powder; 1 tbs Salt; 1 tsp Black pepper; 1 tsp Liquid smoke; 1 cup Ketchup; 1 tbs Apple cider vinegar; 1 tbs Brown sugar; 1 tbs Worcestershire sauce; 1 tbs Mustard; 1 tsp Hot sauce; 1 tsp Salt; 1 tsp Black pepper; 8 units Hamburger buns; 2 cups Coleslaw

Our pork roast is slow-smoked until fork-tender, hand-shredded and tossed in our special sauce.

In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and liquid smoke to create the dry rub.

Prepare the Dry Rub

Rub the dry mixture all over the pork shoulder, ensuring it is evenly coated.

Season the Pork

Place the pork shoulder in a smoker set to 225°F (107°C) and smoke for approximately 8-10 hours, or until the meat is fork-tender. Alternatively, you can cook it in a slow cooker on low for 8 hours.

Smoke the Pork

Once cooked, remove the pork from the smoker or slow cooker and let it rest for 20 minutes. Then, use two forks to shred the meat into bite-sized pieces.

Shred the Pork

In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, hot sauce, salt, and black pepper until smooth.

Combine Ingredients

Add the shredded pork to the bowl with the special sauce and toss until the meat is well coated.

Mix Sauce with Pork

Slice the hamburger buns in half and lightly toast them if desired.

Prepare the Buns

Scoop a generous portion of the pulled pork mixture onto the bottom half of each bun.

Add the Pulled Pork

Add a spoonful of coleslaw on top of the pulled pork.

Top with Coleslaw

Place the top half of the bun over the coleslaw and serve immediately.

original pulled pork sandwich

Recipe information

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